Mornings can be hectic, but that doesn’t mean you have to compromise on a delicious and nutritious breakfast. This vegetarian breakfast burrito is the perfect way to start your day! Packed with 35 grams of protein, it’s a satisfying and flavorful meal that will keep you energized all morning long. Whether you’re looking for a grab-and-go option or a hearty weekend treat, this burrito has you covered. Plus, it’s quick to make, packed with wholesome ingredients, and customizable to suit your taste.
Why You’ll Love This Vegetarian Breakfast Burrito Recipe
Low Carb: By using a zero-carb tortilla, this breakfast burrito keeps things light while still being incredibly filling.
High in Protein: With 35 grams of protein from eggs, cottage cheese, black beans, and low-fat cheese, this burrito is perfect for vegetarians aiming to boost their protein intake.
Loaded with Flavor: From the seasoned black beans and enchilada sauce to the creamy chipotle sour cream, every bite is bursting with deliciousness.
Quick and Easy: This recipe comes together in under 20 minutes, making it ideal for busy mornings.
Customizable: You can easily swap in your favorite veggies or adjust the spice level to suit your preferences.
Approximate Macros (Per Serving)
- Calories: 529
- Protein: 35.1 grams
- Carbohydrates: 34.5 grams
- Fat: 32.3 grams
This balanced macro profile makes this vegetarian breakfast burrito the perfect choice for anyone looking to start their day with a nutritious, high-protein meal.
Ingredients for Vegetarian Breakfast Burrito:
If you want to make the best vegetarian breakfast burrito, make sure you have the following ingredients:
For the Burrito:
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 2 tsp olive oil
- 2 tbsp chopped yellow onions
- 1 cup spinach
- 1/4 cup black beans
- 1/2 tsp taco or Creole seasoning
- 1/4 cup low-fat cheese
- 1 zero-carb tortilla
For the Sauce:
- 2 tbsp light sour cream
- 1 tbsp chipotle peppers in adobo (finely chopped)
Other
- Salt and pepper, to taste
- Hot sauce, for serving
- Pico de gallo, for serving
How to Make A Vegetarian Breakfast Burrito
Prepare the Sauce: In a small bowl, mix the sour cream with the brine from canned chipotle peppers.
Cook the Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped yellow onions and sauté until softened, about 2 minutes. Add the spinach, beans, taco seasoning, and salt and pepper to taste. Cook for another 3-4 minutes, until the beans have softened and the spinach has wilted.
Scramble the Eggs: Either whisk together the eggs and cottage cheese (or blend them in a blender, based on your texture preferences), then pour the mixture into the skillet. Cook for another 3-5 minutes until the eggs are set, making sure to stir gently throughout the process. Add the cheese, turn off the heat, and let the residual heat from the pan melt the cheese.
Warm the Tortilla: Heat the zero-carb tortilla in a dry skillet or microwave for 10-15 seconds to make it pliable.
Assemble Your Vegetarian Breakfast Burrito: Add the scrambled egg mixture to the tortilla, and add the sour cream sauce (or serve it on the side). Roll the tortilla tightly into a burrito, folding in the sides as you roll.
Serve: Cut the breakfast burrito in half and serve hot with pico de gallo and plenty of hot sauce!
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Absolutely. Assemble the burrito (without the sauce), wrap it in foil, and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave.
If you’re not a fan of black beans, try using pinto beans, kidney beans, or even diced sweet potatoes for a different flavor and texture in your breakfast burrito.
There are different schools of thought on this – I, like many others, believe that eggs are considered an animal by-product (like dairy products such as milk and cheese). If you don’t consider eggs to be vegetarian, I recommend using Just Egg for this breakfast burrito recipe instead.
Vegetarian Breakfast Burrito (with Cottage Cheese)
Ingredients
For the Burrito:
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 2 tsp olive oil
- 2 tbsp chopped yellow onions
- 1 cup spinach
- 1/4 cup black beans (or beans of choice)
- 1/2 tsp taco seasoning (creole seasoning tastes great too)
- 1/4 cup low-fat cheese
- 1 zero-carb tortilla
For the Sauce:
- 2 tbsp light sour cream
- 1 tbsp chipotle peppers in adobo finely chopped
Other:
- Salt and pepper to taste
- Hot sauce for serving
- Pico de gallo for serving
Instructions
- How to Make A Vegetarian Breakfast Burrito
- Prepare the Sauce: In a small bowl, mix the sour cream with the brine from canned chipotle peppers.
- Cook the Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped yellow onions and sauté until softened, about 2 minutes. Add the spinach, beans, taco seasoning, and salt and pepper to taste. Cook for another 3-4 minutes, until the beans have softened and the spinach has wilted.
- Scramble the Eggs: Either whisk together the eggs and cottage cheese (or blend them in a blender, based on your texture preferences), then pour the mixture into the skillet. Cook for another 3-5 minutes until the eggs are set, making sure to stir gently throughout the process. Add the cheese, turn off the heat, and let the residual heat from the pan melt the cheese.
- Warm the Tortilla: Heat the zero-carb tortilla in a dry skillet or microwave for 10-15 seconds to make it pliable.
- Assemble the Burrito: Add the scrambled egg mixture to the tortilla, and add the sour cream sauce (or serve it on the side). Roll the tortilla tightly into a burrito, folding in the sides as you roll.
- Serve: Cut the burrito in half and serve hot with pico de gallo and plenty of hot sauce!
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